I made chocolate Scotch eggs for Easter - they are so simple and delicious

comes along with a plethora of delicious treats, from hot cross buns to beautifully crafted One treat synonymous with the spring holiday is the humble, sugary-sweet Creme Egg.

Much like Marmite, you either love them or hate them. While there's nothing wrong with eating a Creme Egg the normal way, is all about creativity and experimentation. A few years ago, I decided to fuse together my trusty brownie recipe from an ancient cookbook that I've been using for nearly two decades, and a filled egg to create the chocolate version of a Scotch egg.

Needless to say, it went well.

You can use your favourite brownie recipe for this; you don't have to follow mine. However, you need to make sure the brownie is fudgy enough that it's malleable and mouldable.

I grew up in a family of egg haters; it's one of the two foods I categorically refuse to eat. This is the closest I've ever gotten to eating a Scotch egg.

But I'd argue these are 10 times better and far more exciting. You don't even have to use Creme Eggs if they don't float your boat.

Try the Cadbury Caramel Eggs or even a Lindt or Ferrero Rocher, anything to give you a soft filling. I used a pack of five Creme Eggs, leaving plenty of leftover brownie mix.

I'd estimate you could easily make five to eight brownies, depending on how thick you want the shell. I swear by the brownie -and if you speak to my friends, they'd agree.

The beauty of this Easter recipe is that you can customise it any way you want. Personally, I think this makes Easter baking far more exciting, and it's simple enough for all the family to get involved.

I guarantee these will be your next Easter treat obsession.

Chocolate Scotch Eggs

Ingredients

• 200g milk chocolate
• 300g dark chocolate, broken into pieces
• 225g unsalted butter
• Three eggs
• 225g light muscovado sugar
• 75 self-raising flour
• Five to eight Creme Eggs
• Chocolate sprinkles

Method

Grease and line a 28 x 20 cm (11 x 8-inch shallow baking tin. Roughly chop the milk chocolate. Melt the dark chocolate, then stir in the butter.

Beat together the eggs and sugar, then beat in the melted dark chocolate mixture. Stir in the flour and milk chocolate.

Turn the mixture into the prepared tin and level the surface. Bake in a preheated oven at 190 (375), Gas Mark 5, for about 40 minutes until the centre feels just firm on the crust but soft underneath. Take care not to overcook, or the brownies will be dry.

Leave to cool in the tin. When cool, turn out the cake and place it in a mixing bowl.

Scrunch the brownie with your hands or mash it with a fork. Mould it into a thick circle and place it on a lined baking tray.

Place a Creme Egg in the centre of the circle, carefully wrapping the brownie around the Creme Egg. It may be very soft, so add more brownie to seal any cracks.

Repeat the process with all of the eggs. Pour out the chocolate sprinkles onto the tray and roll the brownie eggs in the sprinkles, covering them.

Leave them to set in the fridge for a few hours. Remove from the fridge and let the eggs come to room temperature so you can enjoy a gooey centre. Tuck in and enjoy!